Ching-He Huang brings her skills to Chinatown, San Francisco's Wok Shop, where she shows us how to pick out, season and clean a wok. After sharing a meal with the shop's legendary owner, she heads to the Berkeley Bowl grocery store to pick up Chinese ingredient basics and whip up more quick dishes in her brand new wok. Recipes: Ginger, Carrot and Sesame Green Beans, Three Cup Chicken with Garlic Spinach, Vegetable Lettuce Wraps, and Yangzhou Fried Rice.
Chef Chris Cosentino joins Ching-He Huang at San Francisco's Ferry Plaza Market to scout the freshest ingredients the city has to offer. She teaches a busy mom how to make healthy homemade takeout, and wraps things up at the Far West Fungi Mushroom Farm to source mushshrooms for a simple yet exotic dish. Recipes: Sweet and Sour Fish Fillets, Vegetable Chow Mein, Posh Chopped Suey (Fragrant Chicken and Mushroom Stir Fry)
Father and daughter restaurateurs, Kathy and Peter Fang, invite Ching-He Huang to their restaurant for a Szechuan feast. Inspired by the duo, she brings the heat with her own Szechuan-Style Crispy Shrimp with Garden Salad. Then, at the San Jose Farmer's Market, she gets her hot, hot chili on with Kung Pao Beef and a spicy chocolate pick-me-up.
Ching-He Huang takes fast and easy food to the street with treats like Paper-Wrapped Crispy Salt and Pepper Chicken. She teams up with the Chairman Bao Bun food truck to serve up Braised Pork Belly Bao in the heart of San Francisco. Then, she scouts a prime spot for a friend-filled picnic beside the breathtaking Golden Gate Bridge to enjoy Chili Ribs and Jasmine-Lemon Iced Tea.
Armed with her seasoned wok, Ching-He Huang crosses culinary borders when she visits Chef Chris Yeo at Straits Restaurant and Miguel Jara at La Taqueria. In San Francisco's colorful Mission District, she goes for full-fusion flavor with a Chino-Latino soon-to-be classic: Crispy Fragrant Duck Tacos with Asian Pear and Mango Salsa. Additional recipes include Red Curry Chicken Stir Fry, Italian-Fusion Soba Noodle Salad, and Lychee Raspberry Apple Crumble.
There's nothing more Chinese than dim sum. Ching-He Huang visits Great Eastern Dim Sum House to peek at the masters at work, then she heads south to source seasonal sweetness at Gizdich Fruit Farm. Back in her kitchen, she finds three junior sous chefs to lend a hand and taste her savory and sweet delights! Recipes: Prawn and Chive Potstickers, Steamed Pork and Mushroom "Siu Mai" Dumplings, Roast Pork Pastry Puffs, Posh Jasmine Iced Tea.
Asian seafood is scrumptious. Ching-He Huang goes under the boardwalk to the Monterey Abalone Farm to harvest California reds for her Crispy Salt and Pepper Abalone with Ginger-Soy and Sweet Chili Dipping Sauces. Later she brings the "mussels" when she hosts a shellfish soiree with the Diesel Fish Dragon Boat Racers where they train in Foster City. Additional recipes include Soft-Shell Chili Crabs with Mango Noodle Salad; Black Bean Mussels with Chinese Beer; Communist "Mule" Cocktail.
Ching-He Huang pleases the crowd at her Auntie Mei-Lin's retirement shindig in San Francisco's South Bay. She stocks up at Oakland's bustling Rockridge Market Hall to make her nibble and sip favorites. Recipes: Sweet and Sour Pork Sliders, Crispy Salt and Pepper Squid with Spicy Asian Salad, Pork and Prawn Boiled Wontons, Mandarin Martinis
Ching-He Huang gets naughty with a decadent barbecue menu including her favorite BBQ Yellow Bean Chicken with Grilled Chinese Long Beans and Sticky Soy and Orange Beef Rolls. When she drops in on the Bad S BBQ Team in San Jose, she commands the grill and brightens up the party with a refreshing Lychee Mojito.
Ching-He Huang balances her culinary chi at Serendipity Farm with Oyster Sauce Chicken with Bok Choy. When she meets Josh Jones and his Latin Jazz Ensemble at San Francisco's Palace of Fine Arts, she trades her Grilled Coconut Lobster for a tune! And, the band's as cool yin as her Ginger and Cucumber Juice Cocktail!
Ching-He Huang and Chef Bill Sy meet at Manila Oriental Market for a warm bowl of Mixed Seafood Congee that they share with customers. At the Art Institute, they bond over cherished Cantonese dishes, tips and techniques and make Steamed Sea Bass with Ginger and Chinese Mushrooms. Back in the kitchen, she brings it home with Canton-inspired Beef and Black Bean Ho Fun and a satisfying Fruit Salad with Star Anise Syrup.
The comforts of Chinese cuisine can be found right in San Francisco! Ching-He Huang explains the art of the hand-pulled noodle at San Dong Noodle House and brings the love with Savory Sour Chicken Noodle Soup. Next up, a Sticky Rice Wrapped in Lotus Leaves inspired by family traditions and direct-from-London, best mate and tea expert Don Mei rolls through the kitchen to "take" her for a proper tea. To cap it all off, dessert, in the form of an Apple, Lychee and Raspberry Crumble.
Ching-He Huang celebrates big with small plates at Wente Winery in Livermore. An engaged couple gets a five-star welcome with her Lemongrass-Lychee Champagne Cocktail. To make the party extra special, she serves her Sesame Balls with Red Bean Paste and Bananas -- simple, sweet, golden brown bites worthy of romantic Chinese symbolism. Other recipes include Peking Duck Spring Rolls and Steamed Egg with Scallops and Caviar.
New Wed. 9|8c